Chopped lamb breast

Ingredients for Chopped lamb breast

Instructions for Chopped lamb breast

To prepare the Chopped lamb breast recipe, please follow these instructions:

Let the butcher bark the meat and knock it flat. Boil the rice for 10 minutes in lightly salted water, pour it into a sieve and let it drizzle.

Onion and garlic sliced ​​and chopped well. The peel is rinsed, shaken dry and cut well. The chilled rice is mixed with pine nuts, almond slices, raisins, eggs and finely chopped ingredients and seasoned with salt and spices. The mixture must be spicy.

Wide the lamb on a board. Distribute the rice mixture into a smooth layer in addition to the meat. Roll the meat together and tie it with cotton yarn. Heat the oil in a frying pan that matches the size of the ladder and brown the meat well over all. Heel half of the hot broth in the dish and put it in a 225 degree hot oven on the middle rib. Let the lamb brush roast for approx. 1½ hours, during which the meat is often dissolved with the cloud in the dish and the rest of the bouillon and wine are added gradually.

Before serving, remove the cotton yarn, cut the meat into thick slices and arrange it on a warm dish. The skysauce from the baking pan is served separately.

In addition, small boiled potatoes and mixed salad are suitable.